Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, nawabi veg musallam with laccha paratha tart. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Must try 😍 Happy cooking, Enjoy eating, cooking made easy !! For more easy and tasty recipes please subscribe. Lachha paratha is an easy paratha to make. I usually make the lachha parathas using this technique and one more technique.
Nawabi veg musallam with laccha paratha tart is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Nawabi veg musallam with laccha paratha tart is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook nawabi veg musallam with laccha paratha tart using 43 ingredients and 50 steps. Here is how you can achieve that.
The ingredients needed to make Nawabi veg musallam with laccha paratha tart:
- Prepare For Govi Musallam
- Prepare 400 gm Cauliflower florets
- Take 2 big Onion (paste)
- Make ready 1 teaspoon Ginger-Garlic paste
- Make ready 1 big Tomato
- Get 2 cups Butternut squash/red pumpkin slices
- Prepare 1/2 cup fresh Cream
- Prepare 7-8 Cashew nuts
- Get 1/2 cup Milk
- Get 1 cup cooking Oil
- Make ready 1 teaspoon Coriander powder
- Take 1 teaspoon Garam masala powder(homemade)
- Prepare 1 teaspoon Kashmiri red chilli powder
- Prepare 1/2 teaspoon Sugar
- Get To taste Salt
- Make ready As required Coriander leaves
- Make ready For the accompaniment Sauce
- Get 1/2 cup roasted butternut squash puree
- Take 1/4 th cup fresh Cream
- Take To taste Salt and Sugar
- Take 1/2 teaspoon Chilli flakes
- Take For the laccha paratha
- Get 1 cup All-purpose flour
- Take 1 cup Wheat flour
- Prepare 1 large Egg
- Take 3 tablespoon Ghee
- Get 1 tablespoon Milk
- Make ready 1 teaspoon Sugar
- Prepare 1/2 teaspoon Salt
- Get As required Room temperature Water to knead the dough
- Make ready 1 cup dry beans to blind bake the tart
- Prepare For the tart crust(top)
- Get 1 big boiled Potato
- Make ready 1/4 th cup homemade Chena or Paneer
- Take 2 tablespoon Cream
- Make ready 1 pinch Salt
- Prepare 1/2 teaspoon Chilli flakes
- Prepare 1 pinch Kasuri methi
- Prepare For top most layer
- Take 1 cup grated Mozzarella cheese
- Take 1 teaspoon Breadcrumbs
- Prepare 1/4 th teaspoon red chilli powder to sprinkle
- Make ready 1/4 th teaspoon Kasuri methi
This recipe is spicy and is basically a Moghlai dish. Naan is definitely the well-known bread from northern India and Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan and surrounding areas, which is baked inside a unique. We make mix veg paratha with lots of nutritious vegetables like spinach, cauliflower, potatoes and assorted spices. I have made a Flaky paratha post previously,That paratha is made with maida.
Steps to make Nawabi veg musallam with laccha paratha tart:
- Cut cauliflower into small florets.
- Boil sufficient water, remove from flame and immerse cauliflower florets in boiling water for 10 to 15 minutes.
- Drain and then shallow fry the florets in 1/2 cup of oil into light golden brown.
- In the same oil fry the cashews into light golden brown. With little water make a paste.
- In a none stick pan dry roast the thinly sliced red pumpkin/butternut squash until they are charred.
- With 1/2 cup of milk make a smooth puree with the charred pumpkin.
- Make tomato puree, onion paste and ginger garlic paste.
- Add 3 tablespoon of oil in a big pan.
- Saute onion paste in hot oil for 2-3 minutes. - Then add ginger garlic paste and saute until raw smell goes off.
- Add turmeric powder, kashmiri red chilli powder, coriander powder and garam masala powder.
- Mix well to incorporate and add tomato puree, cashew paste(keep 1 tablespoon of paste aside for the sauce) and 1/2 of the roasted pumpkin puree.
- Stir well to mix everything, add salt and sugar.
- Add little water, cover and cook in medium low heat for 5-6 minutes.
- Next add the fried cauliflower florets, stir to coat the gravy well to the florets.
- Cover and cook in medium heat so that all the flavours of musallam gravy incorporates to the veggies.
- After 5-6 minutes of cooking, add 1/2 cup of cream, mix lightly, check the seasoning, sprinkle coriander leaves and remove from heat.
- Rich govi musallam is ready now. Keep aside.
- For the creamy sauce, in a pan add the remaining pumpkin puree, cashew paste, and 1/2 cup of water.
- Mix well and bring to boil.Add salt, sugar, chilli flakes and kasuri methi.
- Mix well and lastly add cream.
- Give a quick stir and the creamy delicious sauce is ready.
- For the laccha paratha take 1 cup of all-purpose flour and 1 cup of wheat flour to a dish.
- Add salt and sugar and mix well.
- Make a hole in the centre, add 1 egg, 1 tablespoon of milk, 3 tablespoons of ghee and mix.
- With the help of water make a crumbly soft dough.
- Cover and keep aside for 1/2 an hour.
- Take a tart or pie dish of medium size(you can make small tarts for individual servings) and grease with little oil.
- After resting time take out the dough, knead again for a minute and divide the dough into 2 parts.
- Take one portion and roll to a thin chapati.Dust extra flour if needed.
- Spread some ghee on the top.
- Now fold the chapati like the following picture to make a log that will form the laccha texture.
- Now roll the log with your hand to make it little longer and roll the log like a pinwheel.
- Roll out the pinwheel to make a thick chapati of the size of your tart dish.
- Place the sheet to the tart dish, press lightly to fit in the dish.
- With a fork prick the tart so that it won't puff up during baking.
- Place some kidney beans or any kind of dry beans on the tart so that we can blind bake the tart.
- Pre heat oven at 200 degree C for 10 minutes.
- Bake the tart in preheated oven for about 20 to 25 minutes or until light golden brown.
- Now for the potato mash boil or microwave 1 big potato and mash it.
- Add 1/4th cup of chena or paneer and cream.
- Also add salt and chilli flakes and mix well to make a delicious potato mash. Keep aside.
- Now the time is for assembling the tart.
- Discard the beans from the tart and fill the tart with prepared govi musallam.
- Cover the gravy thinly with prepared mashed potato.
- Now top with 1 cup of grated cheese.
- Sprinkle some bread crumbs, chilli powder, kasuri methi and coriander leaves.
- Again bake it in preheated oven at 200 degree C for 15 to 20 minutes or until the top becomes beautiful golden brown.
- Delightful nawabi flavour tart is ready now to serve. - Let it keep aside for 10 minutes to cool down.
- Cut in triangle shapes and serve with the prepared creamy sauce.
We make mix veg paratha with lots of nutritious vegetables like spinach, cauliflower, potatoes and assorted spices. I have made a Flaky paratha post previously,That paratha is made with maida. But this is a flaky lacha paratha made with wheat flour. So it is a healthy one. And this laccha paratha instruction have been made so easy to understand and make me feel, its so simple, will try it out today and let u know how it..vegetable paratha": ["stuffed vegetable paratha", "mix veg paratha"], "grilled vegetable pizza" "murgh musallam", "mussallam"], "mango flavours": ["mango flavours"], "egg veech parota" curry"], "strawberry tart": ["strawberry tart", "strawberrry tart pie", "strawberry tartpie", "strawberry tarts".
So that is going to wrap this up with this exceptional food nawabi veg musallam with laccha paratha tart recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
